Cocktails
Bamboo Jane
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2oz Dry Ginger Soda
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1 tablespoon of fresh lime juice
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1 teaspoon of pineapple syrup
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2oz Island Distillery Coconut Vodka
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6 oz sparkliing water / club soda
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Ice, garnish with pineapple and lime slices
Mix the fresh lime juice, pineapple syrup, and vodka together. sugar. Pour over ice and top with Ginger Soda and sparkling water. Stir and garnish with pineapple slice and fresh lime.
High Tide
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2oz vodka
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2oz Tart Cherry Juice (Trader Joes)
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2oz pineapple juice
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1oz fresh grapefuit juice
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Soda water / club soda
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Ice, garnish with pineapple
Pour vodka in over ice, add tart cherry juice. Add grapefruit juice, but pour it over the back of spoon slowly, this will create the layered effect. Next, using the same method, add pineapple juice and soda. Garnish and serve.
Cool Hand Cuke
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1.5 oz Tito's Vodka
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.25 oz Aperol
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.75 oz honey simple syrup (1:1 honey and hot water)
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.5 oz lime juice
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4 cucumber slices
In a mixing glass, muddle the 4 cucumber slices. Add the rest of the ingredients, top with ice and shake. Strain the cocktail into a glass and top with fresh ice. Garnish with a cucumber wheel.
Peachy Keen
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1 c. sugar
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2 tbsp. minced fresh ginger
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2 very ripe peaches
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2 liter Seltzer
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16 fresh mint leaves
Bring 1 cup water, sugar, and ginger to a simmer, stirring to dissolve sugar. Remove syrup from heat, cover, and steep for about 30 minutes. Pour syrup through a fine-mesh sieve (press minced ginger against sieve with the back of a spoon to extract flavor). Discard ginger. Cover and refrigerate until well chilled.distribute peach slices among 8 tall glasses. For each glass, lightly press peaches with the back of a wooden spoon to release their juice. Pour about 2 tablespoons chilled syrup over peaches. Add ice cubes; then top with seltzer and stir!
Up Your Mojito
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8 lime wedges
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24 mint leave
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4 strawberries
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Ice cubes, plus crushed ice
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8 ounces gold or aged rum
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3 ounces fresh lemon juice
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2 ounces prepared sugarcane syrup
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Sparkling water to taste
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In a cocktail shaker, muddle the lime wedges with the whole strawberries and mint leaves. Add ice and the rum, lemon juice and sugarcane syrup; shake well. Strain into crushed ice–filled highball glasses. Garnish with berry halves and mint sprigs *add sparkling water to make it more refreshing for summer weather
WAhine Crush
Lemonade
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1 1/4 cup sugar
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1 cup + 7 cups water
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1 1/2 cup fresh-lemon juice
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10-15 basil leaves
Cocktail
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2 oz vodka
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4 oz basil lemonade
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lemon seltzer or club soda
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Place sugar and 1 cup of water into a saucepan over medium-high heat. Heat and stir until all the sugar is dissolved. In a large pitcher mix your simple syrup, lemon juice and remaining 7 cups of water. Tear basil leaves in 2 or 3 pieces and add to the lemonade. Let sit for at least and hour but best if overnight.In a cocktail shaker with ice, add vodka and lemonade. Shake and pour into a glass over ice. Top with lemon seltzer or club soda for some bubbles.
75 poire drive
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1.5 oz vodka
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.5 oz lemon juice
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.25 oz simple syrup
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2 oz pear juice
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Champagne to top
Combine all ingredients in shaker except champagne. Shake, serve in coup, top with champagne, add a twist of lemon for garnish.
one for the money
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1 (3-ounce) package orange jello
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1 cup boiling water
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1/2 cup whipped vodka
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1/2 cup cold water
Empty jello packet into a small pitcher. Add boiling water and stir or whisk until jello is dissolved. Add vodka and cold water. Stir or whisk until combined. Pour jello into halved orange with fruit removed Cover and refrigerate for 3-4 hours or until firm. Just before serving, slice into orange slices and serve
Palm SPrings
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2oz / ¼ cup of fresh grapefruit juice
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1 tablespoon of fresh lime juice
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1 teaspoon of sugar
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2oz / ¼ cup of tequila
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Soda water / club soda
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Ice, flake salt, and lime slices
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Run a wedge of lime over the rim and salt your glass. Mix the fresh grapefruit and lime juice with the sugar. Stir to allow the sugar to dissolve and add the tequila. Pour this into the glass and top with soda water. Garnish with a few slices of fresh lime.
